Cocoa-Chile Sweet Potato Cream with Coconut Crunch

Ingredients

• cooked sweet potato2 cups
• coconut milk3/4 cup
• maple syrup3 tbsp
• unsweetened cocoa powder3 tbsp
• vanilla extract1 tsp
• ground cinnamon1/2 tsp
• pinch of cayenne1 pinch
• rolled oats1/2 cup
• shredded coconut1/2 cup
• pumpkin seeds1/4 cup
• salt1/4 tsp

Method

1. 1In a blender, combine the sweet potato, coconut milk, maple syrup, cocoa powder, vanilla, cinnamon, cayenne, and salt until completely smooth.
2. 2Taste and adjust sweetness or spice, then chill while making the crunch topping.
3. 3Toast the oats, shredded coconut, and pumpkin seeds in a dry skillet over medium heat, stirring often until golden.
4. 4Let the topping cool slightly so it becomes crisp.
5. 5Spoon the chocolate sweet potato cream into small bowls or glasses.
6. 6Scatter the coconut crunch over the top just before serving.

Tips

• For the smoothest texture, blend while the sweet potato is still slightly warm.
• Add the topping at the last minute so it stays crisp.

Nutrition